Posted by Herbert Prokscha on December 02, 1997 at 10:17:52:
We are working with a start-up food manufacturer. One of their product lines consists of various fillings inside puff pastry and/or brioche dough.
In analyzing the production process, it occurred to me that the present hand-made process could be mechanized by utilizing a ravioli machine or something similar.
Does anybody have any experience in using a brioche dough or a puff pastry dough in a mechanized production set-up?
Any comments would be appreciated.
Thank you
Herb
Island Men International, Inc.